Christmas Popcorn Bundt Cake

As I told you in my previous post, I was preparing some Christmas recipes and can finally share with you this gem of a holiday cake; it's a super spiced vegan bundt cake chock full of raisins, pecan nuts and dark chocolate chunks. To make it more indulgent and festive this big cake is covered in a dark chocolate ganache (cause ain't Christmas time if you don't eat an indecent amount of chocolate) and topped with vegan butterscotch caramel popcorn, one of the newest product from my friends at Popcorn Shed. Needless to say I'm utterly addicted to these big popcorn!...I must admit I couldn't stop nibbling popcorn while decorating the cake.

Now that we can safely say it's Christmas time there's no better way to get into the festive spirit than treating yourself to some sweet indulgence, even better if you share this cake with your loved ones because it's a crowd pleaser. It's delicious on its own but if you decide to top it off with chocolate and gourmet popcorn then the result is simply magical.

What are your cooking plans for the holidays? I still haven't decided what I'm gonna finally do but it'll be a vegetarian menu with some delicious puff pastry appetizers, homemade veggie spreads (and crackers), probably a cheese board and for dessert vegan chocolate orange mousse and other sweet treats I still can't reveal.

I hope you enjoy this bundt cake as much as I did and share your results with me. Instead of leaving cookies and milk for Santa this year, try with a piece of this cake...maybe you'll get some extra gifts.

¡Receta en español aquí!

Christmas Popcorn Bundt Cake (vegan)

Ingredients
- For the cake:
2 1/2 cups spelt flour.
1 1/4 teaspoons baking powder.
1 1/4 teaspoons baking soda.
A pinch of pink Himalayan salt.
1/3 cup mild-tasting extra virgin olive oil.
1 cup pure maple syrup.
1 cup plant-based milk.
2 1/2 teaspoons apple cider vinegar.
1 teaspoon cinnamon.
1/2 teaspoon cloves.
1/2 teaspoon nutmeg.
1/2 teaspoon ginger.
1/2 teaspoon allspice.
1/4 cup raisins.
1/4 cup pecan nuts.
1/4 cup dark chocolate chunks.

- For the dark chocolate ganache:
100g dark chocolate.
1/4 cup unsweetened soy milk.
1 tablespoon pure maple syrup.

- Topping:
Popcorn Shed's Vegan Caramel gourmet popcorn.

Directions

Preheat oven to 180 ºC and thoroughly grease a 10-cup bundt cake pan.

In a large mixing bowl and using a hand whisk combine the flour, baking powder, soda, salt and spices.

In a separate bowl vigorously whisk the oil, maple syrup, milk and vinegar. Whisk for one minute approximately.

Add the wet mixture to the dry ingredients and stir until a soft batter forms. Gently fold in the raisins, pecan nuts and chocolate chunks, and pour the batter into the prepared pan.

Bake for 45 minutes, or until a fine wooden stick inserted into the cake comes out clean.

Let the cake cool in the pan for 10 minutes, unmold and cool completely on a wire rack before decorating.

- Chocolate ganache and assembling:

Chop the dark chocolate into medium/small chunks and transfer to a heatproof bowl.

Heat the soy milk in a small saucepan and bring to a gentle boil. Remove from heat and pour over the chocolate, add in maple syrup and gently stir until chocolate is fully melted. The mixture should be glossy and smooth; let it set at room temperature for 5 minutes approximately.

Pour the ganache over the cake and immediately place the caramel popcorn on top to adhere to the chocolate. Let it thicken at room temperature before serving.